Recipes To Mend A Broken Heart: Fish Tacos

I am not sure how you are feeling today. Maybe you are feeling a little better. Heartbreak blues are a roller coaster. Now, is not the time to give up on yourself. In fact, it’s time for you to take charge of your life. Always remember, you can’t control the actions of others but what you can control is how you react. You need to know that there is nothing wrong with you. Sure, we all need to improve so we can become the best versions of ourselves and who we know we can be. But this does not mean that you are not the DAMN BEST! I want you to say it with me I AM THE DAMN BEST!

I am worth it and I won’t let this bring me down. This is your life, your beautiful body and you must do everything you can to celebrate your beautiful existence. This is not an overnight process but if you dedicate as much time to yourself as you did to the one who got away. You will not only heal your heart but will come out of this feeling better than ever.

Mango Salsa
1 medium mango
3 Sprigs of Fresh Dill
Half a red onion
Half a lime
A pinch of salt

I use my Kitchen Aid food processor when I make this. It’s a worthwhile investment and you will find as you see more recipes in this series I use it all the time. It reduces the prep time and it’s very easy to clean.

Everyone has their own method on how to cut a mango. You can peel the skin first if you would like or you can take a look at some tips here. This is something you can decided.

ADD peeled mango cubes/slices into food processor. Add three sprigs of fresh dill (make sure you give it a little rinse to make sure there is no dirt on them) and half of a red onion. Depending on the size of your food processor you may have to cut the onion in half. Close the lid and press chop. It shouldn’t take very long to get everything diced. Remember not to overdo it.

Empty it into a bowl and SQUEEZE fresh lime juice and ADD pinch of salt. Mix and store in the fridge until it ready to serve. I actually make this before I cook the fish. You can also use this on other dishes. I find it’s a good snack on its own or with some grilled shrimp or chicken.

3 Deboned fish fillets
1/2 tsp chilli powder
1/2 tsp chilli flakes
1/2 tsp garlic powder
1/2 tsp salt
A dash of pepper
1/2 tsp dried oregano
2 tbsp olive oil

Place fish fillets in a shallow bowl. You decide what fish you prefer (I use basa, haddock or tilapia). Add all the spices and olive oil. make sure the fish is well coated in the spices and oil. Allow to sit for at least 30 minutes to an hour in the fridge.

PREHEAT oven to 350F.

HEAT a medium non-stick frying pan over medium heat. Add 2 tbsp of organic butter to the pan. (can substitute with coconut oil).

SEAR the fish on both sides and place the fillets in a glass or non-stick baking tray.

BAKE in the centre of the oven for 15 minutes.

HEAT a small non-stick frying pan on high heat. Place tortilla on the pan and fry until golden brown both sides (no oil is necessary).

CUT fish into small pieces/strips. You can now assemble tacos to your liking. A great store-bought salsa ( I used Olde El Paso) is always a great addition along with sliced avocados.

The great thing about this recipe is that you will have leftovers for the next day. One fillet is more than enough for three small tacos. Tomorrow you can make a simple salad with a bit of mango salsa on top.


Photo courtesy of: © The Things I Wish I Knew

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Hanifa Sekandi

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